Imagine delicate, paper-thin crepes studded with tiny black poppy seeds, generously filled with creamy ricotta and drizzled with a luxurious apricot sauce that will transport you straight to a charming Parisian café. These aren't just any crepes - they're a culinary masterpiece that combines delicate texture, rich flavors, and a touch of French sophistication that will elevate your breakfast or dessert from ordinary to extraordinary. Whether you're looking to impress brunch guests or treat yourself to a gourmet experience, these Poppy Seed Cheese Crepes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 8 crepes
Ingredients
- 1 cup all-purpose flour
- 2 cups milk
- 3 eggs
- 2 tablespoons poppy seeds
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/2 cup apricot preserves
Instructions
- In a mixing bowl, combine 1 cup of all-purpose flour and 2 tablespoons of poppy seeds. Whisk them together to ensure the poppy seeds are evenly distributed throughout the flour.
- In a separate bowl, whisk together 3 eggs and 2 cups of milk until well combined. Gradually pour this mixture into the flour and poppy seed mixture, whisking continuously to avoid lumps. The batter should be smooth and slightly runny.
- Let the batter rest for about 10 minutes. This resting period allows the gluten to relax and results in more tender crepes.
- While the batter is resting, prepare the filling. In a medium bowl, combine 1 cup of ricotta cheese and 1/2 cup of powdered sugar. Mix until the sugar is fully incorporated and the mixture is creamy. Set aside.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.
- Once the pan is hot, pour about 1/4 cup of the crepe batter into the center of the pan. Quickly swirl the pan to spread the batter evenly into a thin layer.
- Cook the crepe for about 1-2 minutes or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula and cook for an additional 1 minute on the other side.
- Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes on top of each other. You should yield about 8 crepes.
- To serve, take one crepe and spoon a generous amount of the ricotta filling down the center. Fold the crepe over the filling and place it seam-side down on a serving plate.
- In a small saucepan, gently heat 1/2 cup of apricot preserves over low heat until it becomes more liquid. Drizzle the warm apricot sauce over the filled crepes.
- Optionally, you can dust the crepes with additional powdered sugar before serving. Enjoy your Poppy Seed Cheese Crepes with Apricot Sauce!
Tips
- Batter Consistency is Key: Ensure your crepe batter is smooth and slightly runny. If it's too thick, add a little extra milk to achieve the right texture.
- Rest Your Batter: Don't skip the 10-minute resting period. This allows the flour to absorb the liquid and helps create more tender, flexible crepes.
- Pan Temperature Matters: Use a non-stick pan and keep the heat at medium. Too hot, and your crepes will burn; too cool, and they won't develop that lovely golden color.
- First Crepe Rule: The first crepe is always a "test crepe" - it might not be perfect, so don't get discouraged. Use it to adjust your technique and pan temperature.
- Filling Variation: Feel free to experiment with the ricotta filling. Try adding a touch of vanilla extract or lemon zest for extra flavor.
- Make Ahead Friendly: You can prepare the crepes in advance and store them between layers of parchment paper. Reheat gently before serving.
- Sauce Tip: Warm the apricot preserves gently to create a smooth drizzling consistency. Avoid boiling to preserve the fruit's delicate flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 95mg
